Fermentation Technology and Microbial Proteins - Couverture souple

Sun, Wenli; Shahrajabian, Mohamad Hesam

 
9786206845003: Fermentation Technology and Microbial Proteins
Couverture souple
ISBN 10 : 6206845001 ISBN 13 : 9786206845003
Editeur : LAP LAMBERT Academic Publishing, 2023

Synopsis

Fermentation is being used since ages as a safe technique for food preservation and uses minimal resources. Most common fermentations are alcohol fermentation, lactic acid (homofermentation), lactic acid (heterofermentation), butyric acid, mixed acid, propionic acid and acetic acid. The protein industry uses fermentation in three primary ways, 1) Traditional fermentation, 2) Biomass fermentation, 3) Precision fermentation: uses microbial hosts as cell factories for producing specific functional ingredients that typically need greater purity than the primary protein ingredients and are incorporated at lower levels. This book is aimed to both introduce and survey the fermentation technology and its relationship with functional foods, as well as, investigate and inspect different research progresses of protein factory-microbial fermentation technology.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2023
Langue
anglais
ISBN 10 
6206845001
ISBN 13 
9786206845003
Reliure
Broché
Nombre de pages
68
Coordonnées du fabricant
non disponible
Personne responsable
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